Go to: Just Berry Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Gooseberry Custard

2 lb Gooseberries topped and Tailed
2 pt Water
1 oz Butter
1 tb Rosewater or lemon juice
8 oz Sugar
1/2 pt Double cream
4 Eggs


Wash the gooseberries and drain well. Put saucepan with the water and simmer until soft Mash gently with a fork, then stir in the butter rosewater or lernon juice and sugar and cook aently until the suQar is completely dissolved, Whisk the creaml and eggs together, then stir into the gooseberry mixture. Cook over a low heat, stirring, until thickened. Pour into a serving bowl and chill. Serve with boudoir or cats tongue biscuits. Serves 4 to 6.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.